Lentil and Zucchini Patties are a delightful, protein-packed dish that’s perfect as a snack, appetizer, or main course. These patties combine the nutty flavor of lentils with the freshness of zucchini and a touch of garlic and dill for an irresistible treat. Easy to make and versatile, they’re ideal for both weeknight dinners and meal prep.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Ingredients:
- Lentils (ground into flour): 200 g (1 cup)
- Boiling water: 150–200 ml (2/3–3/4 cup)
- Onion: 1, finely chopped
- Olive oil: For frying
- Zucchini: 1 medium (300 g/10.6 oz), grated and juice squeezed out
- Salt: To taste
- Black pepper: To taste
- Fresh dill: 2 tablespoons, chopped
- Sun-dried tomatoes: 2 tablespoons, chopped
- Garlic: 2 cloves, minced
- Almond flour: 80 g (3/4 cup)
- Refined olive oil: For frying
Directions:
- Prepare the Lentil Base:
- Grind the lentils into a fine flour using a coffee grinder or food processor.
- In a mixing bowl, combine the lentil flour with 150–200 ml of boiling water. Stir well until a thick paste forms. Set aside to cool slightly.
- Sauté the Onion:
- Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until golden and fragrant.
- Prepare the Zucchini:
- Grate the zucchini, place it in a clean kitchen towel, and squeeze out the excess juice.
- Combine the Ingredients:
- In the bowl with the lentil paste, add the sautéed onion, grated zucchini, salt, black pepper, fresh dill, sun-dried tomatoes, minced garlic, and almond flour.
- Mix everything well until it forms a cohesive dough.
- Shape the Patties:
- Scoop small portions of the mixture (about 2 tablespoons each) and shape into patties.
- Fry the Patties:
- Heat refined olive oil in a skillet over medium heat.
- Fry the patties for 2–3 minutes on each side until golden brown and crispy.
- Serve:
- Transfer to a plate lined with paper towels to remove excess oil. Serve warm with your favorite dipping sauce.
Serving Suggestions:
- Serve with a side of fresh salad or coleslaw for a light meal.
- Pair with tzatziki, yogurt dip, or a spicy tomato sauce.
- Use as a filling in sandwiches or wraps with lettuce and avocado.
Cooking Tips:
- Ensure you squeeze as much liquid as possible from the zucchini to avoid a watery mixture.
- If the mixture feels too soft to shape, add a little more almond flour.
- Fry in small batches to prevent overcrowding the skillet, which helps achieve crispier patties.
Nutritional Benefits:
- Lentils: High in protein and fiber, supporting muscle health and digestion.
- Zucchini: Low in calories and rich in vitamins A and C.
- Almond Flour: A good source of healthy fats and vitamin E.
Dietary Information:
- Vegan: Yes
- Gluten-Free: Yes
- High in Protein: Yes
Nutritional Facts (Per Patty, Approximate):
- Calories: ~100
- Protein: ~5 g
- Carbohydrates: ~8 g
- Fiber: ~2 g
- Fat: ~5 g
Storage:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze the patties (cooked or uncooked) for up to 1 month. Reheat in a skillet or oven before serving.
Why You’ll Love This Recipe:
These patties are easy to prepare, packed with nutrition, and versatile for any meal. Their crispy exterior and flavorful interior make them a hit with both kids and adults. Perfect for a quick dinner or a healthy snack, these patties are a great addition to your recipe rotation.
Conclusion:
Lentil and Zucchini Patties are a delicious way to enjoy plant-based protein. With their fresh herbs, subtle garlic notes, and crispy texture, they’re sure to become a favorite. Whether you serve them as a main dish, appetizer, or snack, these patties are a crowd-pleaser that’s simple to make and packed with flavor.
Frequently Asked Questions (FAQs):
- Can I use other lentils for this recipe?
Yes, red or green lentils work well. Just grind them into flour before use. - Can I bake the patties instead of frying?
Yes, bake at 375°F (190°C) for 20–25 minutes, flipping halfway through. - What can I use instead of almond flour?
Use chickpea flour or breadcrumbs as an alternative. - Are these patties freezer-friendly?
Absolutely! Store cooked or uncooked patties in the freezer for up to 1 month. - Can I add other vegetables?
Yes, grated carrots or finely chopped bell peppers are great additions. - What’s a good dipping sauce for these patties?
Try tzatziki, hummus, or a spicy sriracha mayo. - Are these patties suitable for kids?
Yes, they’re a healthy and tasty option for children. Adjust seasoning as needed. - Can I make this recipe nut-free?
Substitute almond flour with oat flour or chickpea flour. - How can I ensure the patties are crispy?
Ensure the oil is hot before frying and don’t overcrowd the skillet. - Can I use fresh tomatoes instead of sun-dried?
Fresh tomatoes might make the mixture wetter, so adjust the almond flour accordingly.